The Art of Living in Australia ; eBook

STEWED CHOPS

* 1 lb. Chops—­2 1/2d. * * 1 oz.
Butter—­1d. * * Pepper and Salt * * 1/2
oz. Flour * * 1 gill Gravy—­1/2d.
* * Total Cost—­4d. * * Time—­One
Hour * Trim some of the fat from the chops, put the
butter into a saucepan, and when it is melted stir
in the flour. Mix well, and pour in the gravy;
stir until it boils, lay in the chops, and simmer very
gently for one hour. Dish the chops in a circle,
boil up and season the gravy, and pour over the stew.

BAKED CHOP

* 1 Chop * * Pepper and Salt * * Total Cost—­1d
* * Time—­One Hour * Choose a nice loin
chop with an undercut. Rub a little butter in
a soup plate, lay in the chop, cover with another
plate, and stand in a cool oven for an hour.
Put on a very hot plate and pour over the gravy which
has run from it. Serve very hot.

RICE CUTLETS

* 1/2 lb. Cold Meat—­1 1/2d. * *
2 oz. Rice * * Pepper and Salt—­1/2d.
* * 1 Egg—­1d. * * Bread Crumbs * *
Hot Fat—­1/2d. * * Total Cost—­31/2
d. * * Time—­5 Minutes * Mince the meat
finely; if there is any cold rice in the larder it
will do; if not, boil some. Mix the rice and
meat well together, season and flavour with a little
nutmeg or lemon peel; if the meat is very lean add
2 oz fat or beef suet. Shape into cutlets, egg
and bread crumb them, and fry in hot fat; dish in
a circle and garnish with fried parsley.

season nicely, and mix into a paste with half the
egg. Roll into sausages, egg and bread crumb,
and fry in hot fat. Dish in a pyramid, and garnish
with fried parsley.

BRAZILIAN STEW

* 2 lbs. Leg of Beef—­5d. * * 1 Onion
* * 1 Carrot * * 1 tablespoonful Vinegar * * 1
doz. Peppercorns—­1/2d. * * Total
Cost—­51/2 d. * * Time—­Three
Hours * Cut the beef up in small pieces, dip them
in the vinegar, and lay in a jar. Slice in the
vegetables, add the peppercorns, and tie a paper over
the top of the jar. Stand in a saucepan of boiling
water for three hours; dish up the meat, garnish with
the carrot, strain the gravy, season and flavour,
boil up and pour over. Serve hot.

BEEF OLIVES

* 2 lbs. Rump Steak—­10d. * * 1/4
lb. Veal Seasoning—­2d. * * 12 Peppercorns
* * 1/2 pint Stock * * 1 Onion * * 1 Carrot—­1/2d.
* * Total Cost—­1s. O1/2 d. * * Time—­One
Hour and a Quarter * Cut up the steak into thin slices
about three inches long and two broad, shape the seasoning
into small corks, roll a piece up in each slice of
steak, thread them on a skewer and lay them in a saucepan.
Pour in the stock, add the peppercorns and vegetables,
bring to the boil, simmer very gently for one hour
and a half. Place the olives on a hot dish and
draw out the skewers, remove the fat, boil up the gravy,
season and flavour to taste, and pour round. Serve
hot.